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Mac and Cheese

ZachinSouthDakota
ZachinSouthDakota Posts: 25
in EggHead Forum
I am going to be cooking Mac and Cheese for the in-laws thanksgiving this week, found a recipe and going to cook it in my cast-iron skillet. Going to cook it at 350 but should that be Direct or Indirect? Also: I am not going to be using any wood chunks, is that the recommended strategy? Don't want the wood flavor to overwhelm the noodles/cheeses.
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Comments

  • Moleman
    Moleman Posts: 372
    Indirect

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  • shtgunal3
    shtgunal3 Posts: 5,961
    Definitely indirect. Up to you if you use wood or not. If so I’d use something very mild.

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Definitely indirect... use some Rockwood only and you’ll be fine on neutral smoke...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • northGAcock
    northGAcock Posts: 15,172
    Agree with the Tarheel (seldom does that occur) on the indirect. You using cast iron or stoneware?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • ZachinSouthDakota
    ZachinSouthDakota Posts: 25
    @northGAcock I have a cast iron skillet i'll be using
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  • YukonRon
    YukonRon Posts: 17,125
    Go light with any smoking wood you choose. Go indirect. It does not take much to overpower mac and cheese with wood smoke in closed egg.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Hans61
    Hans61 Posts: 3,901
    How to bbq right on YouTube has a good smoked mac n cheese I’d do a little fruit wood on it and yeah indirect 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • nolaegghead
    nolaegghead Posts: 42,109
    Insofar as pots and pans go: Anything you would cook in your oven, cook indirect.  Anything you would cook on your range, cook direct.

    Smoke:  Stuff cooked in pots with lids, doesn't make much of a difference.  Same with anything cooked without a lid for a short time.  Open lid, long cook, smoke will settle in and you'll taste it.  Some foods benefit from smoke, others suffer from it.  Use your judgment.
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